Ingredients

The following ingredients have 36 Servings
  • 3/4 c. unsalted butter (room temperature)
  • 2/3 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 egg
  • 1 3/4 c. all-purpose flour
  • 1/2 c. finely ground old fashioned oats**
  • 1 tsp. baking powder
  • 1/2 tsp. coarse kosher sea salt
  • 10 oz. white chocolate melting wafers
  • 1 tbsp. refined coconut oil
  • 1/4 tsp. vanilla extract
  • Pink gel food coloring (optional)
  • 1/4 c. rainbow nonpareils

Instruction

  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter for 1 minute on high until smooth. Add sugar and cream for 2-3 minutes or until pale in color. Add extracts and egg, mix until combined, about 1 minute.
  • In a medium mixing bowl, whisk together the flour, oats, baking powder, and salt. Add to wet ingredients, then mix until combined.
  • Wrap dough in plastic wrap and chill for at least 2 hours, preferably overnight. Remove dough from plastic wrap and place on a long piece of parchment paper. Place a similar size sheet over top, then using a rolling pin, roll into a flat, even layer, about 1/4-inch in thickness. If the dough is soft and sticky, transfer to the freezer for 15-20 minutes.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside.
  • Working quickly, carefully cut out mini animals and place on the prepared baking sheets about 1/2-inch apart.
  • Place in the oven and bake for 10-12 minutes or until the centers are no longer soft and the edges are pale brown in color. Remove from the oven and allow to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, in a medium microwave-safe mixing bowl, add white chocolate wafers and coconut oil. Heat for 30 seconds on half power, stir, then repeat twice more if needed. Whisk in vanilla extract until smooth.
  • Turn each animal cookie upside down and dip in the white chocolate. Swirl to remove excess. Add sprinkles then return to the cookie sheet or additional parchment/wax paper to set. Cookies should set within 20 minutes (refrigerating them will speed along the process). Cookies stay good at room temperature for up to 4 days. They aren't super fragile which means they're perfect for lunch boxes!